Paneer tikka on tawa - Paneer Tikka Dry Recipe - Paneer Tikka Using Tava at Home

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Whenever you feel like eating something special and healthy in the evening then try making Paneer Tikka.

It is a very tasty and healthy dish.

Today we will make Paneer Tikka Using Tava at Home instead of the Tandoor.

Ingredients required for Paneer Tikka Dry Recipe:

Paneer - 250 grams (cut into square pieces)

Tomatoes - 2

Capsicum - 1

Curd - 1/2 cup (which is already beaten)

Green coriander (dhaniya) - 2 tbsp (finely chopped)

Ghee/Butter - 2 tbsp

Ginger - 11/2 inch long piece or 1/2 tsp paste

Black pepper- 1/4 tsp

Salt - 3/4 tsp

Chat masala - 3/4 tsp

Jeera (cumin) powder - 1/2 tsp

Red chilly powder - less than 1/4 tsp

Lemon - 2 pieces

Procedure for Paneer Tikka Dry Recipe:

First we will put the spices in curd and marinate Paneer.Pour curd in a big bowl,put black pepper and ginger in it.
Also put 1 tsp salt and mix all the ingredients properly.

Now put the Paneer pieces in this mix and keep it aside for 30 minutes so that the spices are well absorbed by the Paneer pieces.

Paneer pieces are marinated so take them out of the bowl and keep them on a plate.
Keep this plate with Paneer in the fridge for 30 minutes so that they set well before frying.

Turn on the gas and heat the pan. Put 1/2 tbsp Ghee in the pan, after it melts put in the Paneer pieces.
We need to fry these pieces on a low flame till they turn brown on the lower side then we will turn them over and fry till this side turns brown as well.

As Paneer pieces seem to have turned brown on the lower surface turn them over.
Till they turn brown on the other side let us cut the tomatoes and capsicum.

Cut capsicum into thin long strips and cut tomatoes into slightly thick round pieces. cut tomatoes into slightly thick pieces.

Check Paneer  wait until Paneer turns brown on the other side too, fry for 1-2 minutes.
Take out the Paneer pieces which are fried and have turned brown all over.

Put remaining Ghee in the pan, once Ghee melts put Jeera powder in it.
Now put capsicum and fry gently.

Cook capsicum for 1 minute with the pan's lid on to make it a bit soft.
Put tomatoes, chat masala, red chilly powder, left over salt followed by fried Paneer pieces in the pan and mix.

We have put this Paneer Tikka in a plate, garnish with some coriander leaves and 2 lemon pieces.

Paneer Tikka is ready.

You need to keep some things in mind while preparing Paneer Tikka Using Tava at Home:

When you are frying the Paneer pieces do not keep a high flame as Paneer tends to get burned quickly.
We need to gently fry Paneer on a low flame till the pieces turn brown all over.

Take out Paneer pieces on a plate then gently cook capsicum strips for 1 minute.

Then we need to put tomatoes, paneer, spices and mix.

There is no need to cook these contents else the tomatoes will be mashed and Paneer Tikka will not look good.

Be a bit cautious and you will be able to prepare delicious Paneer Tikka.

Whenever you feel like make then eat Paneer Tikka and share your experiences with us.


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Recipie of Chicken Biryani

Biryani is the most popular mixed rice dish with its origin among the Muslims of the Indian subcontinent. It is made with Indian Spices, Rice, Meat (Chicken, Goat, Beef, Lamb).
Chicken Biryani is made by layring marinated chicken and then layered with parboiled rice, herbs, saffron and ghee.

Ingredients for Chicken Biryani;

1 kg Chicken

600 gm Basmati Rice (Chawal)

4 tsp Mint Leaves (Pudina Patta)

1 tsp Garam Masala Powder

Salt (according to taste)

2 Pinches Saffron (Zafran)

2 tsp Coriander Powder (Dhanya Powder)

1 tsp Ginger Paste (Adrak)

1 tsp Garlic Paste (Lehsun)

4 Green Chilli (Hari Mirch)

2 tsp Tomato Puree (Pise Hue Tamatar)

300 gm Tomato (Tamatar)

400 gm Onion (Piyaz)

2 tsp Cumin Seeds (zeera)

7-8 Green Cardamom (Hari Elachi)

8 tsp Refined Oil

1 tsp Milk

For Marination:

1/2 tsp Red Chilli Powder (Laal Mirch)

1 tsp Turmeric Powder (Haldi)

6 tsp Plain Yogurt (Dahi)

Procedure:

For Marination take a large bowl and add Plain Yogurt (Dahi), Turmeric (Haldi) Powder, Red Chilli Powder (Laal Mirch) along with Salt (Namak) as per your taste and mix it well and then add Chicken in the mixture with coated it with this mixture. Keep aside about 20-30 minutes for marination.

Also soak Saffron into Milk to make Saffron Milk and keep aside.

Poured Refined Oil in a deep bottom pan or kadhai, heat it on medium flame. Add Cumin Seeds (zeera), Green Cardimom (Hari Elachi) in it and saute for about 1-2 minutes. After 2 minutes add Sliced Onion (Piyaz) and fry till the Onion turns golden brown and then add Tomatoes (Tamatar) and Tomato Puree and cook for 5 minutes.

Add the Sliced Green Chillies (Hari Mirch) to the mixture along with Ginger-Garlic Paste (Adrak-Lehsun), frying the mixture for 1-2 minutes then add Coriander Powder (Dhanya Powder) and turn the flame to low while stirring and cooking the masala. Add Marinated Chicken and mix it properly so that the ingredients absorb the juices properly.

If you find consistency too thick then add 1 cup of water and cover with a lid and cook it with 5 minutes on medium flame. Keep stirring during the entire process.

Once the Chicken is cooked then turn off the flame and add half of the Boiled Rice in the pan and keep the rest aside. Sprinkle Saffron Milk along with Garam Masala, Mint (Pudeena) and Coriander (Dhanya) Leaves. Put the remaing Rice over this layer and garnish with Mint And Coriander Leaves and remaining Saffron Milk.

Cover the lid and cook the rice about 5 minutes on low flame. Once the Rice is cooked then put it off and let the lid stay cover about 10 minutes.

Serve hot along with Raita or any other Chutney of your choice and with Salad.

 

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Recipie of Veg Spring Roll

Spring Roll is the most popular Chinese Food. Spring Roll are the vegetarian, super light and crispy served with spicy sauces. You can fill the Spring Roll with anything you'd like. Spring Roll are easy to make and since your filling is already fuly cooked. You only have to fry them long enough to cook the Spring Roll wrappers to a perfect golden brown.

Ingredients for Spring Roll:

8 tsp All Purpose Flour

4 tsp Corn Flour (Bhutte ka Atta)

1.5 Cup of Water

Salt (Namak)

1/2 Cup Sliced Onion (Piyaz)

1/2 Cup Sliced Capsicum (Shimla Mirch)

1/2 Cup Sliced Carrot (Gajar)

1/2 Cup Sliced Cabbage (Patta-Gobhi)

2 tsp Soya Sauce

1 gm Grated Ginger (Adrak)

Black Pepper (Kali Mirch)

2 tsp Refined Oil

1 bunch Chopped Coriander Leaves (Hara Dhanya)

Procedure:

Take a large bowl add Plain Flour, Corn Four, Salt, Water and mix the ingredients well. Ensure that no lumps are found and the consistency of the batter should be balanced.

Take a non-stick pan and heat it on medium flame and grease it with Oil. Pour a ladleful of the batter into it and make a thin pancake by tilting the pan.

Let it cook on medium flame till the sides starts to peel off. Once the sides starts to peel off, tranfer it into a plate. Do not cook the other side.

Take a Kadhai with 1 tsp Oil in it and heat it on high flame and add Carrots, Capsicum, Onion, Cabbage, Ginger and stir fry till they become slightly tender but crunchy. Finally add Salt, Soya, Black Pepper and give it a stir.

Remove the Kadhai from the gas stove and transfer the filling onto the plate and let this cool down. Now place the Spring Roll wrappers on the flat surface with uncooked side out andd apply some flour paste to the corner. Place 1 tsp of the filling mixture on the cooked side at one end.

Fold 1/2 inch from the left side and then the right side. Roll upwards holding the sides. Ensure that the edges should be sealed well with the flour paste.

Take a kadhai and add oil to deep fry. Deep fry the Rolls till golden brown. Turn off the heat and transfer the roll onto the plate.

Serve crispy rolls with ketchup or schezwan sauce.

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Recipie of Aloo Paratha

Aloo Paratha is very delicious and popular breakfast dish. It is very simple dish made with wheat flour,spices and mashed potatoes. It does not need any side dish or condiments. It is served with pickels or thick curd.

Ingredients for Aloo Paratha:

Potatoes (Aloo)

Coriender Leaves (Hara Dhanya)

4 tsp Butter

4 Green Chilli (Hari Mirch)

1.5 tsp Salt (Namak)

1 tsp Chaat Masala (Optional)

1/2 tsp Black Pepper Powder (Kali mirch)

1 Large Onion (Piyaz)

1 tsp Red Chilli Powder (Laal Mirch)

1/2 tsp Garam Masala Powder (Optional)

2 Cup Wheat Flour (Gehu ka Atta)

1/2 Cup Water

Procedure:

Boil the Potatoes and mash them in a large bowl. In the Potatoes add chopped Onions (Piyaz), Green Chillies (Hari Mirch), Coriender Leaves (Hara Dhanya), Salt, Garam Masala, Chaat Masala and Red Chilli Powder (Lal Mirch).

Put Wheat Flour (Gehu Ka Atta) in a large mixing bowl. Add Water gradually and make a soft dough. Make small-medium balls of the dough and roll them out into small circles. Put a spoonful filling of  Potatoes in the centre. Gradually press the rolling pin (belan) on all sides while making parathas.

It is very important to insure that your potato mixture is messhed well.

Seal the dough and round it with your fingers. Now roll them with a rolling pin (belan) to make round shape paratha.

Heat the gradle and roast the paratha. Cooking them from all the sides with spoonful of Butter (makkhan).

Serve hot parathas with Pickle (Achar) or Curd (Dahi). You also served it with Green Chatney or Coconut Chutney.

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Recipie of Veg Chow Mein Noodles

Chow Mein is the popular Chinese noodles stir fry dish. This is loaded with Vegetables and sometimes meat. Chow Mein are made with Chinese wheat flour noodles made with Egg.
Chow Mein is made different ways with many different variation in different places.
Vegetable Chow Mein is the easiest and quickest Chow Mein recipie.

Ingredients for Chow Mein:

200 gm Fresh Noodles

1 tsp Salt (namak)

2 tsp Oil

2 tsp Garlic Ginger Paste (adrak-lehsun ka paste)

1 tsp Chilli (Laal Mirch)  Powder

1/4 tsp Onion (piyaz), Sliced

1/2 tsp Soya Sauce

1 tsp Vinegar

1 tsp Chilli Sauce

1 Cup Green and Red Capcicum (Shimla-Mirch)

1 Cup Carrot (Gajar), sliced

1 Green Chilli (Hari Mirch), chopped

1 tsp Tomato Sauce

1/2 tsp Black Pepper Powder (Kali Mirch)

1 tsp Garlic (lehsun), Chopped

1 Cup Cabbage (Patta-Gobhi), Chopped

Procedure for Making Chow Mein:

Take Water in a pan, add Salt (namak) and 1 tsp Oil and bring to boil.

Add Noddles and cook bite like- just blanch if fresh and cook longer if dry.

Drain immediately and cool under running water till Noodles are throughly cooled.

Add 1 tsp of Oil into the Noodlesand leave it to dry.

Now heat some Oil in a pan and add Garlic (lehsun), Green Chiili (hari-mirch), Ginger-Garlic 

(Adrak-lehsun) Paste over high flame till Onion becomes Golden-Brown.

Add Cabbage (Patta-Gobhi), Red and Green Capsicum (Shimla Mirch) along with Cabbage and other vegies which you like, Stir well.

Now add Black Pepper (kali-Mirch) Powder, Salt (Namak), Chiili Sauce, Tomato Sauce, Vinegar to veggie mixture, Mix well.

Add Noodles to this and stir well till it is throughly mixed.

Garnish with Red Capsicum and Serve hot with your favourite Sauce.

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Recipie of Matar Paneer

Matar Paneer is a vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala.
It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region)

Ingredients for Matar Paneer:

2 cups paneer cubes

2 cups green peas 

3-4 green chillies (hari mirch)

For Gravy:

2 cups chopped onion

1 tsp garlic cloves (lehsun) ground with onion

1 tsp chopped ginger (adrak) 

1/2 cup grated tomato

1/4 cup oil

2 tsp cumin seeds (zeera)

2 bay leaves (tej patta)

1/2 tsp turmeric (haldi)

1 tsp salt (namak)

1/2 tsp garam masala

1/2 tsp red pepper powder (laal mirch)

1 tsp coriander powder (dhanya powder)

1 tsp coriander leaves (dhanya patti) for garnishing

Procedure:

Blend the onions (piyaz), garlic (lehsun) and ginger (adrak) to a paste.

Heat oil and add the cumin seeds (zeera) and the bay leaves (tej patta)

Add onion (piyaz) paste and saute till brown and oil seperates.

Add tomatoes (tamatar), turmeric (haldi), garam masala, red pepper (laal mirch) and the coriander (dhanya) powder and still fry till oil seperates.

Add the peas (matar), paneer and green chillies (hari mirch) and saute over high flame till glossy.

Add two cups water, bring to a boil and simmer for 5-10 minutes.

Serve hot, garnished with coriander leaves (dhanya patti) along with rice and breads like roti, puri, paratha, naan etc.

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Recipie of Butter Chicken

This is a classic chicken dish and enjoyed best when served hot. You can also garnish it with cream and green chillies just before serving.
We have a huge variety of recipes when it comes to Indian chicken curries so you never run out of options.

Ingredients for Butter Chicken:

400 gms raw chicken

For the Marinade:

2 tsp Red Chilli Powder (Laal-Mirch Powder)

2 tsp Ginger and Garlic Paste (Adrak-Lehsun ka Paste)

2 tsp Salt (Namak)

2 tsp Lemon Juice (Nimbu ka ras)

Curd (Dahi)

1/2 tsp Garam Masala 

1 tsp Kasuri Methi

1/2 tsp Garam Masala 

2 tsp Mustard Oil or Any Oil

For Gravy:

2 tsp Oil

2 to 3 Butter Cubes

3 Gram Cloves (Laung)

1 Cinnamon Stick (Daal-Chini Lakdi)

1 tsp Mace (Jawetri)

7 Cardamom (Elachi)

4 Chopped Tomatoes -puree (Tamatar)

1 tsp Garlic (Lehsun)

1 tsp Ginger (Adrak)

2 Butter Cubes (Makkhan)

1 tsp Ginger and Garlic Paste (Adrak-Lehsun ka Paste)

1 1/2 tsp Red Chilli Powder (Laal-Mirch Powder)

1 tsp Kasuri Methi

2 tsp Honey

1 Green Chilli (Hari Mirch)

2 tsp Cardamom Powder (Elachi Powder)

1 tsp Cream

 Procedure:

For Marination:

In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger-garlic paste, lemon juice. Mix it well.

Refrigerate for about 15-20 minutes

Now add curd (dahi) to the refrigerated mix. Followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour.

Roast the marinated chicken in an oven for about 30 minutes untill it is three-fourth done.

For Gravy:

Heat 2 tsp of oil in a pan with butter.

Add cloves (laung), Cinnamon Stick (Daal-Chini Lakdi), Mace (Jawetri) and Cardamom (Elachi). 

Saute and then add chopped tomatoes, garlic and ginger. Mix well and then grind well.

In other pan heat 2 cubes of butter along with ginger-garlic paste.

Add the tamatoes puree made from the mixture. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Let it simmer.

Add green chilli, Cardamom Powder (Elachi Powder) and cream. Mix well

Serve with a teaspoon of cream over along with naan aur chapati.

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